Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

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(213 ratings)

Prep: 30 mins Cook: 22 mins

Easy

Makes 12

This crowd-pleasing recipe turns the ultimate afternoon-tea favourite into delightful cupcakes

Nutrition and extra info

  • Can be frozen un-iced

Nutrition: per serving

  • kcal442
  • fat32g
  • saturates14g
  • carbs38g
  • sugars26g
  • fibre2g
  • protein4g
  • salt0.7g
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Ingredients

  • 175g light muscovado sugar
  • 100g wholemeal self-raising flour
  • 100g self-raising flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 2 tsp mixed spice
  • zest 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 150ml sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 200g carrots, grated
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • orange coloured sprinkles, to decorate

For the icing

  • 100g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g soft cheese
  • 100g icing sugar, sifted
  • 1 tsp vanilla extract

Method

  1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.

  2. For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then sprinkle with decorations.

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Comments, questions and tips

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Jackjacqui
11th Oct, 2014
So you changed The recipe completely and were surprised that the result was not as expected! What an idiot! Surprised you thought you had a right to rate this!
CannyFradock's picture
CannyFradock
24th Sep, 2014
You might actually be the biggest gimp I've ever heard of in my entire life. Also don't rate a recipe as 2 stars when you didn't use any of the ingredients. Hello, logic!
sugerandspice66
16th Jul, 2014
Shame you and Mr Tinkle Winkle couldn't find what you were looking for in our Supermarkets - all major supermarkets such as Tesco, Adsda, Waitrose, Sainsburys will have soft cheese such as philadelphia or their own make also known as cream cheese. The baking soda is different to bicarbonate soda and would have made a slight difference in the rising and tasting of the cakes. Don't give up!!! try again and let us know if you have a success with aubergines as I have never made any with this veg.
marmiteetponpon's picture
marmiteetponpon
20th Apr, 2014
check this nice cupcake recipe with bird nest decoration on marmite et ponpon http://marmiteetponpon.com/2014/04/20/bird-nest-cupcake-happy-easter/
thebaker94
28th Mar, 2014
5.05
OK! These are simply the best carrot cupcakes ever! I have made them so many times and I am never disappointed with the results. The frosting is amazing as well. To make my frosting, I used full fat cream cheese and I beat the icing and sugar first. I turned off my mixer and I added the cream cheese by stirring it in with a normal whisk. I made sure I added the cream cheese while it was still cold (i.e directly from the fridge). The frosting held so well after piping. It was not runny at all. Followed the tips in some of the reviews by swapping the orange zest for juice in the recipe and adding some orange juice to the frosting. Amazing!!! I vote 5 stars!!
cherryp1nk
12th Mar, 2014
5.05
Success every time!!! I thoroughly enjoy baking these little beauties as they are fun to bake and are my favourite type of cake. All the friends and family love when i make these and they taste sooooo good that they are gone before the bake tin is even closed. I suggest swapping the topping for butter icing instead as although the cream cheese tastes great, they need to be kept chilled and if there is too thick a layer, it can be quite heavy. Big hit with the family and i shall be making these for years to come. Many thanks for this recipe :) x
Jacquie Stringfield
8th Mar, 2014
5.05
The best and easiest recipe that makes baking so much fun, going to try with apples and other ingredients as don't want to loose that fluffy fresh moist texture.
Kamillanlarsen
11th Jan, 2014
Delicious, easy to make and they stayed fresh for longer than I expected.
lizzylovesbaking
5th Jan, 2014
Yummy, Just made these. Really easy & scrummy too.
kath998's picture
kath998
15th Dec, 2013
Made two batches of these for the first time today. Family were very impressed :) So easy to make, the frosting was lush :-)

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